Season pork chops with Italian seasoning, salt and garlic powder. Place 1 pork chop in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate pork until ready to use. Once water reaches sous vide machine’s set temperature (145°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until pork chops reach 145°F. Carefully remove bags from water bath. Cut open bags, and transfer pork chops to plate; discard remaining liquid in bags, and pat pork chops dry.